Recipe Beef Baked Chimichangas

Baked Chimichangas Hot

A recipe for Baked Chimichangas. Follow the simple recipe instructions for Baked Chimichangas shared by other home cooking experts.


1 x Almond Red Sauce; *

1 x Jalapeno Cream Sauce; *

1 lb. Ground Beef

1/4 c. Onion; Finely Chopped, 1 sm.

1 ea. Clove Garlic; Finely Chopped

1/4 c. Almonds; Slivered

1/4 c. Raisins

1 Tbs. Red Wine Vinegar

1 Tsp. Red Chiles; Ground

1/2 Tsp. Salt

1/4 Tsp. Cinnamon; Ground

1/8 Tsp. Cloves; Ground

4 oz. Green Chiles; Chopped, 1 can

1 c. Tomato; Chopped, 1 medium

8 ea. Flour Tortillas; **

1 ea. Egg; Large, Beaten

2 Tbs. Margarine Or Butter; Softened

** Tortillas should be 10-inches in diameter and be warmed.


Prepare Almond Red Sauce and Jalapeno Cream Sauce; reserve. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of the tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in in greased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalapeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 Tbs. Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.

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